Tomato Soup

Tomato Soup Recipe

1 stick of butter (or…half butter & half olive oil)
2 medium yellow onions, chopped
2 cloves garlic, chopped
28 ounces canned whole plum tomatoes
+ 3 tablespoons of the juice they are in
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
2 tablespoons dry basil
1/4 teaspoon freshly ground black pepper

Melt butter and olive oil in a large saucepan over medium-low heat. 

Add onion and garlic; cook, stirring, until onions have softened and are beginning to appear translucent, about 20 minutes.

Add tomatoes, chicken stock, salt, basil, and pepper; bring to a boil. 

Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 15 minutes.

Working in batches, transfer soup to the jar of a blender and puree until smooth. I usually do this in two batches. (I tried doing this with the immersion blender but it doesn’t puree the soup fine enough and you won’t get that great creamy texture.)

Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Add more salt & pepper as needed to taste. 

Serve immediately, refrigerate leftovers.

Cream of Chicken Soup

HOMEMADE CREAM OF CHICKEN SOUP

Author: Pinch of Yum

Prep time:  5 mins Cook time:  10 mins Total time:  15 mins

Serves: 3 cups

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

INGREDIENTS

2½ cups chicken broth (I used 2 cans)

1½ cups milk

¾ cup flour

1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

INSTRUCTIONS

Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.

Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Cream of Mushroom Soup

Homemade Cream of Mushroom Soup Recipe #264191
Forget the canned stuff, this is a LOT better and yet easy to make, too!
by SweetsLady

20 min | 5 min prep

SERVES 6

  * 8 ounces fresh mushrooms
   * 2 tablespoons onions, chopped
   * 1-2 garlic cloves, minced
   * 2 tablespoons butter
   * 2-3 tablespoons flour (separated)(I used wheat flour)
   * 2 cups chicken broth
   * 1 cup light cream or evaporated milk ( I used Whole Milk)
   * 1/2 teaspoon salt
   * 1/4 teaspoon pepper
   * 1/4 teaspoon nutmeg

 1. Cut the mushrooms into slices.
  2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  3. Blend in 2 T. flour and stir.
  4. Add in the chicken broth and heat until slightly thickened while stirring frequently.
  5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  6. Serve and enjoy!

Knock off of Qdoba mexican gumbo

Here is a knock off I found.  We added rice and black beans to our individual bowls.  You could also add chicken very easily!


Tortilla Soup – Makes 6 Cups

Ingredients
1 T          Vegetable oil                                                                      
½ C         Red onion, minced                                                            
½ C         Poblano pepper, diced into ½” pieces                                          
3 C          Vegetable or chicken broth                                            
2 ea        Corn tortillas                                                                      
1 T          Fresh garlic, minced                                                        
2 tsp       Jalapenos, seeds and ribs removed                            
½ tsp      Ground cumin                                                    
1 tsp       Ground chili powder                                                          
2 C          Fire roasted tomatoes, diced                                        
½ C         Tomatoes, crushed                                                          
2 tsp       Kosher salt, or to taste                                                    

In a 2 quart sauce pot over medium heat add oil, onions, and poblanos and cook for 5 minutes.
Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes.
In blender, place broth and tortillas, and puree until just about smooth.
Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil.
Reduce heat and let simmer for 15 minutes on medium-low heat.
Season to taste and serve with garnish.

Baked Potato Soup

This is a recipe that I don't make too often, but I love it!

Baked Potato Soup

SERVINGS 2-3
PREP 10 min.
COOK 20 min.
TOTAL 30 min.

INGREDIENTS

    * 3 bacon strips, diced
    * 1 small onion, chopped
    * 1 garlic clove, minced
    * 3 tablespoons all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon dried basil
    * 1/2 teaspoon pepper
    * 3 cups chicken broth
    * 2 large potatoes, baked, peeled and cubed (about 2 cups)
    * 1 cup half-and-half cream
    * 1/2 teaspoon hot pepper sauce
    * Shredded cheddar cheese
    * Minced fresh parsley

DIRECTIONS

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Yield: 2-3 servings.